1Rinse quinoa and cook according to package directions. Rinse under cold water to cool.
2Combine cooked quinoa, drained beans, corn, diced zucchini, diced bell pepper, diced red onion, chopped cilantro, and crumbled cotija cheese in a large bowl.
3In a small jar, whisk together olive oil, apple cider vinegar, lime juice, honey or agave, chili powder, cumin, smoked paprika, salt, and pepper.
4Pour dressing over salad and toss to combine.
Ingredients
0.5 cup dry quinoa
1 can black beans
1 can pinto beans
1 can red beans
1 cup corn kernels
1 small zucchini
1 bell pepper
0.5 red onion
1 jalapeño
1 small bunch cilantro
4 oz cotija cheese
0.33 cup extra virgin olive oil
2 Tbsp apple cider vinegar
2 Tbsp lime juice
1 squeeze honey or agave nectar
1 Tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 pinch kosher salt
1 pinch black pepper
Equipment
can openerstrainerrice cookerknifecutting boardsmall bowllarge bowlmeasuring cupsmeasuring spoonssmall jar